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Written by Yorky
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 Ingredients
- 450 gm Carrots
- 5 mm cube Ginger, finely grated
- 4 tblsp Vegetable oil
- 1/2 tsp Whole cumin seeds
- 2 Fresh green chilies, chopped
- 1 tsp Coriander seeds
- 1/4 tsp Turmeric
- 25 gm Fresh dill, chopped
- 1/2 tsp Salt
Method
Cur the carrots, crosswise, into 5 mm thick slices. Heat the oil in a wok over a medium flame and when hot, put in the cumin seeds. A few seconds later, add the ginger and green chilies, and stir fry until the ginger starts to brown. Add the carrots, coriander seeds and turmeric. Stir for 2 minutes then add the dill and salt. Stir, cover and simmer for 2 minutes until the carrots are just cooked. Remove with a slotted spoon draining off the oil. |
Vegetable
